Ingredients
Equipment
Method
- Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
- In a large skillet, heat olive oil over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- In the same skillet, add minced garlic and sauté until fragrant, about 1 minute. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Reduce heat to low, stir in grated Parmesan cheese until melted and sauce is smooth. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Return the cooked chicken to the skillet along with the drained pasta. Toss everything together to coat well. Adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh parsley and extra Parmesan cheese.
Notes
Chef's Tips:
• For a creamier sauce, you can add a splash of heavy cream or milk along with the cheese.
• Avoid overcooking the pasta to maintain its texture when mixed with the sauce.
• Serve with a side salad or steamed vegetables for a complete meal.
Food Safety:
• Ensure chicken is cooked to an internal temperature of 165°F (74°C)
• Store leftovers in an airtight container in the refrigerator for up to 3 days